I can't get rid of the Christmas atmosphere. Cinnamon is so warming and smells so homely that it is difficult to resist. To mark the end of the Christmas holiday I quickly prepared some final gingerbread cookies. Today the cookies weren't for cutting out and decorating but were something like small gingerbread pillows – crunchy outside and soft inside. They weren't too sweet and the lemon icing perfectly suited them.

Fortunately, I prepared 50 cookies from one portion of dough, because before I took the second portion out of the oven the first one was almost gone.

The recipe comes from https://gotuj-sie-do-gotowania.blogspot.com.

Ingredients:
150g of brown sugar
1 egg
1 tablespoon of cocoa
2 teaspoons of spices
2 teaspoons of cinnamon
260g of flour
150g of 18% cream
half a teaspoon of baking soda
peel from one lemon
peel from half an orange
icing:
3 tablespoons of lemon juice
10 tablespoons of caster sugar

Heat the oven up to 190C. Cover a baking sheet with baking paper.
Mix together the cream, sugar, baking soda and egg in a bowl. Add the lemon peel, orange peel, cocoa, spices, cinnamon and flour. Mix it in again.
Wet your hands in cold water and make little balls from the mixture, around the size of walnuts. Put them on the baking sheet. Keep the cookies separate. Bake for 12-14 minutes.
Now prepare the icing. Mix the lemon juice with the caster sugar. Decorate the cookies with the lemon icing.

Enjoy your meal!

Try also
Almond-cinnamon cookies
Millet groats muffins with cranberries
On the Christmas table – ginger cake with plum stew